烘焙和糕点艺术-国际学生的工匠烘焙和糕点

该程序旨在帮助学习者将烘焙的理论原理与实际应用联系起来。它为学习者提供了成为熟练面包师和糕点厨师的机会，并获得了深入的知识和技能来解决错误和管理产品成果。毕业生可以向不列颠哥伦比亚省工业培训局申请面包师Red Seal计划的学徒制学分。该组合证书课程面向烘焙和糕点艺术的国际学生，以学习手工艺烘焙专业和糕点专业。成功完成Artisan Baking的11个月烘焙和糕点证书后，学生将在计划的1到2个月的休息后继续获得5个月的糕点专业证书。合并的课程相当于两年的全日制学习。
This program is designed to help learners connect theoretical principles of baking with practical application. It offers learners the opportunity to become skilled bakers and pastry cooks and gain in-depth knowledge and skills to troubleshoot errors and manage product outcomes. Graduates may apply to the British Columbia Industry Training Authority for apprenticeship credits towards the baker Red Seal program. This combined certificate program is for international students in Baking and Pastry Arts to learn both Artisan Baking specialty and Pastry specialty. Upon successful completion of a 11-month Baking and Pastry Certificate in Artisan Baking, students will continue with a 5-month Pastry specialty certificate after a scheduled break of one to two months. The combined program is equivalent to two-year full time studies.